Easy Turkey Meatballs Recipe
Let’s make some freakin’ delicious turkey meatballs! This isn’t your grandma’s meatball recipe (unless your grandma is super hip and into pineapple). These Easy Turkey Meatballs Recipe are juicy, savory, and have this sweet-tangy thing going on that just makes everyone happy. Seriously, even my picky nephew eats them. And that’s saying something.
My husband, bless his heart, isn’t the biggest fan of ground turkey. He always thinks it’s going to be dry and boring. But these meatballs? He’s obsessed. I swear, the first time I made them, he ate like half the batch straight from the pan. Now, whenever I make these, the kids get all excited and start dancing around in the kitchen because they know it’s gonna be a good night! I usually double the recipe ’cause leftovers are THE BEST. Seriously, cold meatballs for breakfast? Don’t knock it ’til you try it!
Why You’ll Love This Easy Turkey Meatballs Recipe
- They’re actually, seriously, EASY. Like, even I can’t mess this one up (usually).
- They’re way healthier than beef meatballs but still packed with flavor! Sneaky healthy, that’s what I call it.
- That sweet and sour sauce is outta this world! It’s like a party in your mouth.
- They’re perfect for meal prepping! Make a big batch on Sunday and eat them all week long. Or…you know…most of the week. No judgment here.
How to Make It
Okay, so first, you’re gonna throw all the meatball ingredients into a bowl. Ground turkey, breadcrumbs (I usually use panko ’cause it’s what I have, but regular is fine), an egg, some garlic (because garlic makes everything better), ginger, and a splash of soy sauce for that umami kick. Mix it all together with your hands—get in there! It’s kinda gross, but also kinda therapeutic, right? Don’t overmix it, though; otherwise, you’ll end up with tough meatballs, and nobody wants that.
Then, roll them into little balls. I try to make them about the same size so they cook evenly, but honestly, sometimes I’m lazy and they end up all different sizes. It’s all good!
Next, you’re gonna bake those bad boys in the oven until they’re cooked through and slightly browned. While they’re baking, whip up the sauce. This is the magic part! Pineapple juice, soy sauce, brown sugar (or whatever sweetener you have on hand), a little ketchup (don’t judge!), and some cornstarch to thicken it up. Simmer it all in a saucepan until it’s glossy and gorgeous.
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Finally, toss the cooked meatballs into the sauce and let them get all coated and delicious. Serve ’em over rice, noodles, or just eat ’em straight from the bowl with a toothpick. I won’t tell!
Ingredient Notes
- Ground Turkey: I usually use lean ground turkey, but honestly, whatever you have on hand works. Just drain off any excess fat after cooking if you use a higher-fat percentage.
- Breadcrumbs: Panko is my go-to because it gives the meatballs a nice texture, but regular breadcrumbs are totally fine, too. You can even use crushed crackers in a pinch! I’ve done it!
- Soy Sauce: This adds a salty, umami flavor. If you’re gluten-free, use tamari or coconut aminos. I’ve been known to forget the soy sauce altogether and add a little salt instead and it’s not the end of the world.
- Pineapple Juice: Don’t skip this! It’s the key to that sweet-and-sour flavor. I’ve tried using other fruit juices before, and it’s just not the same. Fresh is great, but canned works too.
- Cornstarch: This thickens the sauce. If you don’t have cornstarch, you can use arrowroot powder or even a little flour in a pinch. Just make sure to mix it with cold water first to avoid clumps!
Recipe Steps:
- Combine: In a large bowl, mix together ground turkey, breadcrumbs, egg, garlic, ginger, and soy sauce.
- Roll: Shape the mixture into small, even-sized meatballs.
- Bake: Place meatballs on a baking sheet and bake until cooked through and lightly browned.
- Simmer: In a saucepan, combine pineapple juice, soy sauce, brown sugar, ketchup, and cornstarch. Simmer until thickened.
- Toss: Add cooked meatballs to the sauce and coat evenly.
- Serve: Serve over rice or noodles, garnished with sesame seeds and chopped green onions, if desired.
What to Serve It With
Rice is a classic, obviously. But also, try these with:
- Noodles (lo mein, ramen, spaghetti – whatever you’re feeling!)
- Quinoa (for a healthier vibe)
- Steamed broccoli (to pretend you’re eating healthy)
- Just straight up with a fork. I won’t judge.
Tips & Mistakes
- Don’t overmix the meatball mixture! Seriously, it’ll make them tough.
- Make sure the sauce is thick enough. If it’s too runny, just add a little more cornstarch.
- Don’t be afraid to experiment with the sauce! Add a little sriracha for some heat, or a splash of rice vinegar for extra tang.
- If you burn the meatballs, just say you meant to do that. Adds character.
- If you drop a meatball on the floor, just pick it up and keep going. Five-second rule, people!
Storage Tips
Store any leftover meatballs in an airtight container in the fridge. They’ll keep for about 3-4 days. You can reheat them in the microwave, in a saucepan on the stove, or even just eat them cold. I know, I know, cold meatballs sound weird, but trust me, they’re delicious! Especially for breakfast. Don’t knock it ‘til you try it.
Variations and Substitutions
- Swap the turkey: Ground chicken or pork will also work. I wouldn’t use beef, though; it’ll change the flavor too much.
- Spice it up: Add a pinch of red pepper flakes to the meatball mixture or the sauce for some heat.
- Make it gluten-free: Use gluten-free breadcrumbs and tamari or coconut aminos instead of soy sauce.
- No pineapple juice? Okay, look, it’s best with the pineapple juice, but if you’re desperate, you can try apple juice or even orange juice. Just don’t expect it to taste exactly the same. I once used grape juice ’cause it’s all I had. It was…interesting. Not bad, just…different.
Frequently Asked Questions
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Easy Turkey Meatballs Recipe
Ingredients
Main Ingredients
- 1.25 lb ground turkey
- 0.5 cup breadcrumbs preferably whole wheat
- 0.25 cup grated Parmesan cheese freshly grated
- 1 egg beaten
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 0.5 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 2 tbsp olive oil for frying
- 0.25 cup fresh parsley chopped
Instructions
Preparation Steps
- In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
- Shape mixture into 20-24 small meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs to the skillet.
- Cook meatballs for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove from skillet and garnish with fresh parsley before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
